Smoky Italian Grilled Endives with Gorgonzola & Walnuts

Introduction

There is something truly magical about the way open-fire cooking transforms bitter greens into sweet, smoky delicacies. If you have ever hesitated to cook with endives because of their naturally sharp flavor profile, this Italian-inspired recipe will change your mind entirely. By grilling these sturdy heads of chicory on the flat cooktop of an Arteflame, you achieve a deep, golden-brown caramelization that softens their bitterness and brings out an unexpected nutty sweetness. This transformation creates the perfect canvas for rich toppings.

This dish is a study in texture and contrast. The charred, warm leaves of the endive pair beautifully with the cool, creamy bite of high-quality Gorgonzola and the satisfying crunch of toasted walnuts. Finished with a drizzle of balsamic and olive oil, this side dish transports you straight to a rustic trattoria in Northern Italy. It is elegant enough for a dinner party yet simple enough for a weeknight meal, bringing a touch of gourmet flair to your outdoor grilling repertoire.

Ingredients

• 4 large Belgian Endives, rinsed and halved lengthwise
• 3 tablespoons Extra Virgin Olive Oil (plus extra for drizzling)
• 2 tablespoons Balsamic Vinegar
• 1 clove Garlic, minced
• 1 teaspoon Sea Salt
• 1/2 teaspoon Freshly Ground Black Pepper
• 1/2 cup Walnuts, roughly chopped
• 1/2 cup Gorgonzola cheese, crumbled
• 1 tablespoon Fresh Parsley, chopped (for garnish)

Instructions

Step 1: Prepare the Marinade and Endives

1. Begin by washing the endives thoroughly and patting them dry with a paper towel. Slice each head in half lengthwise, keeping the root end intact so the leaves hold together during grilling.
2. In a small mixing bowl, whisk together the olive oil, balsamic vinegar, minced garlic, sea salt, and black pepper until the mixture is emulsified.
3. Brush the cut sides of the endives generously with the marinade. Let them sit for about 10 minutes to absorb the flavors while you heat the grill.

Step 2: Fire Up the Arteflame

1. Light your Arteflame grill and allow it to come to temperature. You are looking for a medium-high heat on the flat carbon steel cooktop.
2. Lightly oil the surface of the cooktop where you plan to grill the vegetables to ensure a non-stick sear.

Step 3: Grill the Endives

1. Place the endives cut-side down directly onto the hot flat top grill. Press them down gently with tongs to ensure full contact with the heat.
2. Grill for 4 to 6 minutes without moving them, allowing a deep golden-brown crust to form. The caramelization is key to reducing the bitterness.
3. Flip the endives and grill for another 3 to 4 minutes on the rounded side until they are tender but still retain a slight crunch in the center.

Step 4: Toast Walnuts and Assemble

1. While the endives are finishing, place the chopped walnuts on a cooler section of the flat cooktop for 1-2 minutes, tossing frequently until they are fragrant and lightly toasted. Remove them immediately to prevent burning.
2. Transfer the grilled endives to a serving platter, cut-side up.
3. While the endives are still hot, sprinkle the crumbled Gorgonzola over them so it begins to melt slightly. Top with the toasted walnuts and fresh parsley. Drizzle with a little extra fresh olive oil if desired.

Tips

Working with chicory vegetables like endives requires a balance of flavors to manage their natural bitterness. The most crucial tip for this recipe is to not rush the searing process. That deep browning reaction—the Maillard reaction—is what creates the sweetness necessary to counterbalance the vegetable's sharp notes. If you find endives too bitter for your taste generally, you can soak the halved heads in ice water with a squeeze of lemon juice or a teaspoon of sugar for 30 minutes before patting them dry and marinating them.

When using the Arteflame, utilize the different heat zones. Sear the endives near the center where the heat is highest to get that char, then move them to the outer edge of the ring to soften through without burning. Also, ensure your Gorgonzola is taken out of the fridge about 15 minutes before serving; cheese melts and releases its aroma much better when it isn't stone cold.

Variations

This recipe is incredibly versatile and can be adapted to suit different dietary needs or flavor preferences. While the Italian classic relies on the funk of blue cheese, you can easily pivot to a sweeter or more savory profile depending on the rest of your menu. Here are a few delicious ways to mix things up:

• Sweet & Savory: Add grilled pear slices alongside the endives and finish with a drizzle of honey instead of balsamic vinegar.
• Bacon Wrapped: Wrap each endive half in a slice of pancetta or prosciutto before grilling for a crispy, salty exterior.
• Dairy-Free/Vegan: Swap the Gorgonzola for a vegan feta alternative or a drizzle of tahini lemon dressing.
• Nut-Free: Replace the walnuts with toasted pumpkin seeds (pepitas) or sunflower seeds for that necessary crunch.
• French Style: Use Roquefort instead of Gorgonzola and swap the walnuts for candied pecans.

Best pairings

These grilled endives are robust enough to stand up to bold main courses, making them an excellent side dish for heavy proteins. They are particularly well-suited for steak nights. The bitterness of the greens cuts through the fat of a rich Ribeye or a New York Strip, cleansing the palate between bites. Try serving this alongside a classic Italian Tagliata (sliced steak with arugula) for a cohesive theme. They also pair wonderfully with grilled lamb chops or a roasted pork loin.

regarding beverages, the strong flavors of Gorgonzola and balsamic call for a wine with some backbone. A bold Italian red like a Chianti or a Barolo works magnificently, echoing the earthiness of the walnuts. Alternatively, if you prefer white wine, an off-dry Riesling or a Pinot Gris can provide a sweet contrast to the salty cheese and bitter greens.

Conclusion

Grilled endives with walnuts and Gorgonzola is more than just a salad; it is a warm, comforting dish that highlights the sophistication of simple ingredients prepared well. By using your Arteflame grill, you elevate a humble vegetable into a centerpiece worthy of any special occasion. The combination of smoky char, creamy cheese, and crunchy nuts hits every note on the palate, ensuring that even those who claim to dislike bitter greens will be asking for seconds.

We hope this recipe inspires you to look beyond the standard grilled vegetables like corn and zucchini. Experimenting with chicories over the fire opens up a new world of flavor profiles perfect for autumn and winter grilling. Gather your ingredients, fire up the grill, and enjoy the rustic elegance of this Italian classic.